La Scala Chopped Salad with Sun-Dried Tomatoes and Olives
This La Scala Chopped Salad with Sun-Dried Tomatoes and Olives is a vibrant Mediterranean-inspired variation of the famous restaurant favorite.
Crisp lettuce, savory olives, tangy sun-dried tomatoes, chickpeas, Parmesan cheese, and a zesty homemade vinaigrette combine to create a flavorful, satisfying salad perfect for lunches, dinners, and gatherings.
Why You’ll Love This Recipe
This salad delivers everything you want in a fresh and satisfying meal. The crisp chopped lettuce provides a refreshing base, while sun-dried tomatoes contribute concentrated sweetness and rich tomato flavor. Olives add a savory, briny element that pairs beautifully with the nutty Parmesan cheese and protein-rich chickpeas.
Inspired by the iconic La Scala Chopped Salad, this version offers Mediterranean flavors that make every bite exciting. It’s easy to prepare, naturally colorful, and versatile enough to serve as a side dish or a complete meal.
The homemade vinaigrette ties everything together with bright, tangy notes that enhance the freshness of the ingredients. Whether you’re meal prepping for the week or entertaining guests, this salad is guaranteed to impress.
La Scala Chopped Salad with Sun-Dried Tomatoes and Olives
Fresh chopped salad with sun-dried tomatoes, olives, chickpeas, and Parmesan tossed in a tangy Mediterranean-inspired dressing.
Ingredients
- 1 large head romaine lettuce, finely chopped
- ½ head iceberg lettuce, finely chopped
- 1 can (15 ounces) chickpeas, drained and rinsed
- ½ cup sun-dried tomatoes, drained and chopped
- ½ cup sliced olives (Kalamata or black olives)
- ½ cup finely diced red onion
- ¾ cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
For the Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Begin by washing the romaine and iceberg lettuce thoroughly under cold water. Dry the leaves completely using a salad spinner or clean kitchen towels to ensure a crisp and refreshing salad.
- Finely chop both lettuces into small, bite-sized pieces and transfer them to a large serving bowl. The uniform chopping style helps distribute flavors evenly throughout the salad.
- Drain and rinse the chickpeas thoroughly, then allow them to drain completely before adding them to the bowl with the lettuce.
- Chop the sun-dried tomatoes into small pieces and add them to the salad mixture. Their concentrated flavor will provide bursts of sweetness in every bite.
- Slice the olives if needed and add them to the bowl. Their savory, briny flavor complements the sweetness of the tomatoes perfectly.
- Add the finely diced red onion to the salad. The onion contributes freshness and a gentle sharpness that balances the richer ingredients.
- Sprinkle the grated Parmesan cheese evenly over the salad ingredients, adding a delicious savory and nutty flavor.
- In a separate bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until smooth and fully combined.
- Allow the dressing to rest for several minutes so the flavors can blend together. Pour it over the salad and gently toss until all ingredients are evenly coated.
- Transfer the salad to serving bowls or a large serving platter. Garnish with additional Parmesan cheese, fresh herbs, or a few extra olives if desired. Serve immediately and enjoy.
Notes
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 363Total Fat 26gSaturated Fat 7gUnsaturated Fat 19gCholesterol 27mgSodium 912mgCarbohydrates 21gFiber 6gSugar 4gProtein 14g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Finely chop all ingredients for the authentic La Scala texture.
- Drain sun-dried tomatoes well before chopping.
- Use high-quality olives for the best flavor.
- Dry lettuce thoroughly after washing.
- Chill ingredients before assembling for extra freshness.
- Make the dressing in advance to deepen the flavor.
- Add dressing only before serving.
- Taste olives before adding extra salt to the salad.
- Use freshly grated Parmesan whenever possible.
- Garnish with fresh basil or parsley for added color.
Ingredients Notes
Romaine lettuce provides a crisp, refreshing foundation, while iceberg lettuce adds extra crunch and texture. Sun-dried tomatoes offer a concentrated sweet-tart flavor that brings depth and richness to the salad. Olives contribute a briny, savory note that balances the sweetness of the tomatoes beautifully.
Chickpeas add protein, fiber, and heartiness, transforming the salad into a more substantial meal. Parmesan cheese introduces a nutty, salty richness that complements the Mediterranean-inspired ingredients. Red onion adds brightness and a mild sharpness. The vinaigrette, made with olive oil, red wine vinegar, Dijon mustard, garlic, and oregano, enhances every ingredient without overpowering their natural flavors.
Variations and Substitutions
Feel free to customize this salad according to your preferences. Feta cheese can replace Parmesan for a tangier Mediterranean flavor. Kalamata olives, black olives, or green olives all work beautifully. Add grilled chicken, shrimp, tuna, or salmon for additional protein.
Cannellini beans or white beans can be substituted for chickpeas. Spinach, arugula, or mixed greens may replace romaine lettuce. For extra vegetables, add cucumbers, roasted red peppers, artichoke hearts, or cherry tomatoes. Toasted pine nuts, almonds, or walnuts can add crunch and richness.
Storage Options
Store the chopped vegetables and dressing separately in airtight containers in the refrigerator.
The salad ingredients will remain fresh for up to 3 days when stored properly.
The dressing can be refrigerated for up to 1 week.
For the best texture and flavor, assemble and dress the salad immediately before serving.
Avoid storing dressed salad for extended periods, as the lettuce may become soft.
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